Chicken & spring vegetable casserole

1tbsp light olive oil

4 chicken legs, skin-on, bone-in

3 smoked bacon rashers, roughly chopped

1 onion, chopped

1 celery stick, finely chopped 2 garlic cloves, minced 300g new potatoes, halved if large

2 lemon thyme sprigs (or regular thyme)

1 bay leaf

100ml white wine 400ml chicken stock 150g baby broad beans (defrosted, if frozen) 200g spring greens or young kale, stalks off, shredded 150g frozen petits pois, defrosted

2tbsp chopped flat-leaf parsley 2tbsp double cream (optional)

2tsp snipped chives Zest of ½ lemon

Sea salt and freshly ground black pepper

Heat the oil in a shallow 30cm-wide flameproof casserole (that has a lid) over a medium-high heat. Add the chicken skin-side down, reduce heat to medium and cook for 6-8 minutes or until golden brown (you may need to do this in batches).

Turn and cook for another 3-4 minutes until sealed all over. Transfer to a plate.

Add the bacon to the pan and cook until lightly browned then add the onion, celery and garlic. Cook for 4–6 minutes until the onion is softened but not coloured.

Add potatoes, thyme and bay leaf to the pan, pour in the wine. Allow to bubble and reduce for 1 minute. Stir in the stock and return the chicken to pan, making sure it is skin-side up. Season with salt and pepper. Half-cover the pan, reduce heat to low-medium, simmer for 30-35 minutes or until chicken is cooked through. Remove the chicken and keep warm. Add beans and spring greens, cover and simmer for 3 minutes then stir in the peas and parsley. Cook without a lid for a further few minutes until the vegetables are tender.

Stir in cream (if using). Check seasoning. Nestle chicken back in the pan, sprinkle over chives and finish with a grating of lemon zest. Serve at the table with a side of warm crusty bread.